Name: Creamy Cauliflower Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 head of cauliflower; 2 tablespoons olive oil; 1 medium white onion, peeled and diced; 5 cloves garlic, peeled and minced; 3 cups Kitchen Basics Organic Vegetable Stock; 2 sprigs fresh thyme; 3 cups milk (I used 2%, but any kind of milk will do); 1/2 cup freshly-grated Parmesan cheese; Kosher salt and freshly-craked black pepper; optional garnishes: sauteed cauliflower florets (*see instructions below), roasted chickpeas, fresh thyme leaves, extra Parmesan, and/or extra black pepper

Description

This Creamy Cauliflower Soup recipe is easy to make, and made with delicious and healthier ingredients that you can feel good about!

Ingredients

Scale

1 head of cauliflower
2 tablespoons olive oil
1 medium white onion, peeled and diced
5 cloves garlic, peeled and minced
3 cups Kitchen Basics Organic Vegetable Stock
2 sprigs fresh thyme
3 cups milk (I used 2%, but any kind of milk will do)
1/2 cup freshly-grated Parmesan cheese
Kosher salt and freshly-craked black pepper
optional garnishes: sauteed cauliflower florets (*see instructions below), roasted chickpeas, fresh thyme leaves, extra Parmesan, and/or extra black pepper

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Instructions

Begin by prepping your cauliflower. Remove and discard the outer leaves and trim off the stem. Quarter the cauliflower by using a knife to slice it down the middle of the stem, separating it into four sections. Separate the core from the florets. Roughly chop the florets, and then thinly slice the core. Set aside. (Also, if you’d like to garnish the soup with a bit of sautéed cauliflower, set aside 1 cup of florets for later use. See instructions below.)
Heat oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, until soft and translucent, stirring occasionally. Stir in the garlic and continue to sauté for 1-2 more minutes, until fragrant.
Add in the chopped cauliflower, vegetable stock, and thyme, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover, and continue simmering for about 20-25 minutes, or until the cauliflower is tender. Remove the thyme sprigs.
Using either an immersion blender, or transferring the soup in batches to a traditional blender (be careful not to fill it very full when working with hot soups), puree the soup until smooth.
Stir in the milk and Parmesan, and season the soup to taste with salt and black pepper.
Serve immediately, topped with your desired garnishes if desired.

Notes

If you would like to garnish the soup with sauteed cauliflower, heat 1 tablespoon of butter (or oil) in a medium saute pan over medium-high heat. Add the cauliflower florets and sauté for 3-4 minutes, or until the are tender and slightly golden on the outside.